Time in my kitchen making summer noodle salads

Britmums have challenged bloggers to tell their kitchen story. And as one of the first 100 to sign upto the challenge, I received a free packet of Fairy Platinum.

I love my kitchen. It is nice and spacious. There are lots of windows so it is bright and sunny at this time of year. Apart from when we’re eating I mostly have it to myself. The boys occasionally join in to bake some cakes, but I usually cook alone. We did buy a tv for the kitchen, but it tends to only get switched on when I’m ironing. I did hope the tv would lure my husband in, so that we could spend more time in the evenings in the kitchen, since I’m conscious that I have terrible posture sitting in an armchair using my laptop in the lounge. I’m sure it would be better for me to sit in the kitchen at the dining table, but I prefer to be sociable in the lounge. I guess the answer would be to squeeze a small settee in somewhere in the kitchen for tv viewing, but although there is empty space, there isn’t an obvious location.

My kitchen

My kitchen

So since Fairy is going to be helping me with the washing up, I’ve decided to tell a cooking story. With the lovely weather we’ve been having recently, I try to avoid heating the kitchen up with the oven too much. So I chose to make 2 noodle salads, also using up some left over raita and sweet and sour sauce. I hate wastage and these were in the fridge, left over from takeaways.

Chicken Noodle Salad

Ingredients (serves 2 adults and 2 children)

220g Noodles
100g Cooked Chicken Strips
150g Carrots
100g Sweet and Sour Sauce
Salt and pepper

Method

Chop the carrots into thin batons.
Bring two saucepans of water to the boil.
Add the noodles to one pan and cook for 3 minutes until soft.
Drain and run under cold water.
Add the carrots to the other pan.
Cook for 3 minutes until al dente.
Drain and run under cold water.
Stir the sauce over the cold noodles in a large dish.
Add the chicken and carrots.
Season with salt and pepper.
Serve and enjoy.

Chicken noodle salad

Chicken noodle salad

Egg Noodle Salad

Ingredients (serves 2 adults and 2 children)

220g Noodles
4 Hard boiled eggs
75g Green beans
100g Raita
75g Frozen Sweetcorn
Salt and pepper

Method

Allow the sweetcorn to defrost.
Shell the eggs and cut into quarters.
Top and tail the green beans.
Bring two saucepans of water to the boil.
Add the noodles to one pan and cook for 3 minutes until soft.
Drain and run under cold water.
Add the beans to the other pan.
Cook for 2 minutes until al dente.
Drain and run under cold water.
Stir the raita over the cold noodles in a large dish.
Add the eggs, beans and sweetcorn.
Season with salt and pepper.
Serve and enjoy.

Egg noodle salad

Egg noodle salad

And afterwards the utensils went in the dishwasher along with the Fairy Platinum. I was impressed with the Fairy Platinum. It certainly did a better job than my usual dishwasher powder.

Link up your recipe of the week

Tasty Tuesdays on HonestMum.com

Disclosure. This post mentions a product I was sent for free. All opinions are my own.

This post is an entry for the “My Kitchen Story” Linky Challenge, sponsored by Fairy Platinum

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17 thoughts on “Time in my kitchen making summer noodle salads

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